Best Vietnamese Spring Rolls Dipping Sauce Recipes

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

VIETNAMESE PEANUT SAUCE - DIPPING SAUCE FOR FRESH SPRING ROLLS

Steps:

• Heat the oil and add the garlic, chili paste, and tomato paste.
• Fry until garlic is golden brown.
• Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
• Bring to a boil.
• Reduce the heat and simmer for 3 minutes.
• Garnish with the ground peanuts.

DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)

Steps:

• Combine all ingredients in a bowl and wisk.
• Serve with soft spring/summer rolls!

COLD THAI SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE

Steps:

• Method: 1. TOSS carrot with scallion greens, vinegar, and salt and pepper to taste. 2. FILL a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves and Thai basil leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Sprinkle with cut ingredients. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. 3. TIGHTLY cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled. 4. MIX all dipping sauce ingredients and serve with spring rolls. Just before serving, cut spring rolls in half diagonally with a serrated knife. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with dipping sauce.

VIETNAMESE-STYLE BEEF SAUSAGE AND VEGETABLE SPRING ROLLS WITH MINT DIPPING SAUCE

Steps:

• To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
• To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
• To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
• To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
• To serve, remove the plastic wrap and accompany with the dipping sauce.

VIETNAMESE SPRING ROLLS DIPPING SAUCE

Steps:

• 3.In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, chili sauce, hoisin sauce and peanuts.